How to Easily Crush Gingersnaps

Crushed gingersnaps make a flavorful crumb crust or topping.

Many recipes call for cookie crumbs, either in a crumb crust or as a layer of contrasting flavor and texture within a torte, ice cream cake or other preparation. Various cookies are used for this purpose, and in some cases, they can be purchased in the form of crumbs. Gingersnaps are a common choice because of their bold flavor, but some varieties are harder than other cookies and can be problematic to turn into crumbs.

Things You'll Need

• Heavy plastic bags
• Large rolling pin, preferably marble
• Food processor or spice grinder
• Newspaper

Instructions

1. Place the gingersnaps in a heavy-duty plastic bag, no more than six or eight at a time, depending on size. Break them with your fingers into halves or quarters, then seal the bag. Squeeze out as much air as you can.

2. Roll over the bag vigorously with the heaviest rolling pin you can find. Large, commercial wooden ones, the kind used in bakeries, can be very effective or try one of the heavy marble or granite rolling pins sold at kitchenware stores.

3. Sift the crumbs through a coarse strainer. Return the larger pieces to your bag, with another six or eight cookies. Repeat, until you have enough crumbs for your recipe or until the gingersnaps have all been crushed.

4. Pulse the gingersnaps in small batches in your food processor, if you do not have a suitable rolling pin. A spice grinder will turn one or two cookies at a time into crumbs and can be a viable alternative if you only need a small quantity of crumbs.

5. Fill a bag with gingersnaps as previously directed. Lay one or two folded sheets of newspaper on your floor and place the bag of cookies on top. Cover with another one or two sheets of folded newspapers. Have one of your children work off some energy by crushing the cookies underfoot, while you prepare the rest of the recipe. This can be a pleasurable activity for your child and saves you the effort.

Tips & Warnings

• Some gingersnaps crush much more easily than others. Try several brands and styles until you find one that works well for you.

References

• Food Network; Peach Melba Saute and Ice Cream; Rachel Ray
• iFood: Gingersnap Pie Crust Recipe
• Joy of Baking: Pumpkin Pie Tested Recipe

Resources

• Epicurious; Sauerbraten; Betty Wason; January 1963